Da Peppino - Carta

Corso Garibaldi, 8, Peschici, Italy

🛍 Pizza, Europeo, Italiano, Porta Via

3.6 💬 1137 Reseñas

Dirección: Corso Garibaldi, 8, Peschici, Italy

Ciudad: Peschici

Menú Platos: 7

Reseñas: 1137

Sitio Web: https://www.facebook.com/Ristorante-da-Peppino-Peschici-478482165911889/

"Simply without “any defects”. On Sunday there were 4 of us, we chose the tasting menu with fish (starters, main course and side dish) and we all found it excellent and at a very reasonable price (30 euros per person). The owner Enzo, his wife and daughter, impeccable professionals of the past. I recommend it to anyone, I would give it 5 stars. P.S. Too bad I have to leave again but if I return to the area, I'll visit him again. Food: 5"

Menú completo - 7 opciones

Todos los precios son estimaciones en menú.

Manfred Manfred

Meal type: Dinner

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Reseñas

francesca
francesca

Food: 5 Service: 5 Atmosphere: 5


Francesco
Francesco

Food: 3 Service: 4 Atmosphere: 3


Paola
Paola

Service: Dine in Meal type: Lunch Food: 4 Service: 4 Atmosphere: 4 Ver carta


Demetrio
Demetrio

Great place, great food, what do you want? Super recommended and prices finally within the norm! Food: 5 Service: 5 Atmosphere: 5


Fabrizio
Fabrizio

Nice place in the center of Peschici, perhaps it is not expensive to the expectations of many reviews (a Margherita pizza for €8 seems too much to me) but other places are also in this line Food: 3 Service: 3 Atmosphere: 4


Francesca
Francesca

Unprofessional management... beautiful place... in honor of Peppino who is no longer here, unworthy family members... the only pizza chef they had in the month of July who satisfied everyone's palate... Terrible pizza in August. I will never go back again Ver carta


ursola
ursola

Surprising location in an internal garden just outside the historic center. We decided to try it for lunch with the fish tasting menu. Excellent and recommended for those who love greenery, courtesy and very good value for money. The off season offers these pearls!!!! Advised. Food: 5 Service: 5 Atmosphere: 5


saby
saby

Fish menu. Peppered with mussels, spaghetti and clams gluten free), tubettoni with pachino mussels and rocket, grilled sea bream accompanied by a mixed salad. And finally a limoncello. All good and water and wine one glass) included in the price €30 each). Cozy garden and soft Italian music from the 80s. More than good. Peppino's son has been working here since 1961 and does it with love and passion. Thanks we had a good time.


Giampiero
Giampiero

Simply without “any defects”. On Sunday there were 4 of us, we chose the tasting menu with fish (starters, main course and side dish) and we all found it excellent and at a very reasonable price (30 euros per person). The owner Enzo, his wife and daughter, impeccable professionals of the past. I recommend it to anyone, I would give it 5 stars. P.S. Too bad I have to leave again but if I return to the area, I'll visit him again. Food: 5 Ver carta

Categorías

  • Pizza Sumérgete en nuestras pizzas perfectamente horneadas, elaboradas con masa lanzada a mano, rica salsa de tomate y una mezcla de quesos gourmet. Cada rebanada estalla con ingredientes frescos, asegurando un bocado delicioso cada vez.
  • Europeo Deléitese en un viaje culinario por Europa con nuestro exquisito menú elaborado, que presenta platos auténticos de Francia, Italia, España y más allá, utilizando los ingredientes más frescos para dar vida a los sabores tradicionales. Ver carta
  • Italiano Saborea los ricos y diversos sabores de Italia con nuestro menú, que ofrece pasta clásica, risottos sabrosos y platos tradicionales de carne y mariscos, todos elaborados con ingredientes auténticos y pasión. ¡Buon appetito!
  • Porta Via Disfruta de tus platos favoritos sobre la marcha con nuestro variado menú para llevar, que ofrece deliciosos artículos recién preparados que son perfectos para un estilo de vida ocupado. ¡Saborea los sabores donde y cuando quieras!

Comodidades

  • Posti A Sedere All'aperto
  • Accessibile Alle Sedie A Rotelle
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"Hard to find a taste-free tasting menu, but here it is. On the plus side, amazing views over the bay, highly stylish designer-modern venue in a Medieval castle, genuinely iconic interior design and décor, with plates, dishes and bowls that are genuine works of art. These are things Italians do brilliantly. It’s a feast for the eyes and for anyone interested in lighting, décor. style and ambiance. On minus side, staff who can’t remember who has ordered the pure fish tasting menu and who has ordered the mixed fish and meat tasting menu, the only two choices. Confusion precedes and colours every course. Staff, when asked, don’t seem to know what the dishes are either. Hard to know how to react when you don’t know what you’re eating. The tastes don’t add much so it’s all a puzzle. One of the ideas of the ‘tasting menu’, late of the 1990’s everywhere else, is to showcase ideas and skills in combining, sometimes contrasting, ingredients, tastes, style and so on. Each tiny mouthful, and we are talking tiny mouthfuls, should be a subtle explosion of multi-layered tastes and textures. First the primary taste, then a follow-on taste to amplify or contrast, then a hit of an exceptional taste, perhaps a special pepper or other flavour, to interests in a yet a different way. We have eight: salt, sweet, sour, bitter, umami, cold, hot, and hot peppery. Each course should be a colourful palette of flavours in each tiny dab of paint. It’s monochromatic here. A tiny fried mullet is overcooked to dryness, a piece of turbot is fibrous. No other flavours. A pat of something fishy tastes, well, fishy. Some pork and potato taste of pork and potato. Plates are swapped about as we realise the staff have no idea who’s eating which menu courses either. You’re on your own. It seems random. Some people get some things, others get something different. One or two are told what they’re eating, others are not. It’s stylish in a Monty Python way, but in terms of design it’s mostly form (the packaging) and least function (the food). One dish, sea urchin tubetti, stood out, but as the prickly little things are such a wonderful and distinct taste anyway, it’s hard to get wrong. It’s fun and an experience, and at €80 each really not that expensive considering the kitchen skill and work that’s gone into it. But it’s over-effortful and makes for an overly long dinner, perhaps why the tasting menu notion died out twenty years ago almost everywhere else. Each dish not only needs more work in terms of why it’s here, but also how and why it fits into the whole scheme of the menu order. The penultimate course is a strawberry sorbet, which precedes a pudding. The sorbet idea was invented in the great days of classic multi-course meals to cleanse the palate for more savoury dishes, rather than as a precursor to another sweet taste. Chef could move the sorbet up a notch so two sweet things don’t run together and invent something amazing. An olive oil sorbet flavoured with rosemany perhaps, sweetened with prickly pear – all local ingredients? An amuse bouche starter to showcase the kitchen’s skill with the tweezers and squirty bottles is so astonishingly tiny it could almost be ironic. Four minuscule pieces of no-food-food on a, by comparison, vast ceramic plate. A micro piece of anchovy has a crumb of preserved celery on it. The other bits are too tiny to taste of anything."